wibiya widget

Wednesday, August 27, 2008

Portugese Egg Tarts

The original dough recipe yields 8 tarts. After using up the dough I still left with some fillings, in the end I have to make some dough again. Therefore I have adjusted the recipe accordingly. The amount dough and filling is enough to make about 12 egg tarts. When placing the dough into the moulds, try not to line it too thick because during the baking process the layered crust will expand slightly.

Recipe from Tarts My Hearts by Kevin ChaiIngredient

Oil Dough

80gm melted butter

140gm flour

Water Dough

2 tsp sugar

140gm flour

40ml corn oil

2 tbsp milk powder

2 egg yolk

40ml water

Filling

100ml whipping cream

50gm sugar

2 eggs, beaten

150ml milk

1/4 tsp vanilla essence

30gm grated cheddar cheese

Method

To make filling, bring 50ml of whipping cream to boil, remove from heat. Stir in sugar until dissolved. Add in the remaining ingredients , stir well and strained. Set aside.

Mix oil dough ingredients and water dough ingredients separately and knead to form dough. Divide each dough into 2 portions. Leave aside for a while.

Roll out the water dough and wrap in oil dough well. Roll into rectangular shape and fold across into 4 layers. Roll out again and fold across into 3 layer. Repeat twice. Repeat with the remaining dough.

Roll each dough into a rectangular shape, roll up like a swiss roll. Cut into 6 slices and line in the moulds. Trim off edges.

Pour fillings into moulds. Sprinkle grated cheese on top. Bake in preheated oven at 180 deg cel for 30 mins or until the surface turn to lightly burn and golden brown.

oh...the original oil dough recipe ask for 70gm melted butter and 70gm flour..is to wet to wrap into the water dough! so i have to make some adjustment..luckily after adjusted the crust is crispy and flaky..

Peng's Kitchen

Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen. If you have any comments, do feel free to drop me an email at veronicachia@hotmail.com